Market District Recipes: Valentine’s Day Treats

Valentine’s Day is this Friday and if you’re looking for some sweet recipes, be sure to check out these from the Giant Eagle Market District!

Chocolate Covered Strawberry Mousse

Compliments of Market District Chef Benjamin D’Amico

Serves: 6-8 Prep Time: 20 min

Ingredients:

6-8 each Fresh Strawberries, thinly sliced

Garnish Fresh Mint

Strawberry Mousse:

1 lb Fresh Strawberries, pureed

¼ cup Granulated Sugar or Honey

½ cup Water, hot

2 tsp Gelatin Powder

1 pint Heavy Whipping Cream

Dark Chocolate Ganache

10 oz Dark Chocolate, melted

1 ½ cups Heavy Whipping Cream

1 pint Vanilla Bean Paste

Directions:

1. Place hot water in a small microwave safe bowl. Add the powdered gelatin and let “bloom” for 5 minutes. Microwave the gelatin for 25-30 seconds, until it turns clear.

2. In a medium/large bowl combine pureed strawberries, sugar, and water with the gelatin. Whisk together, set aside and allow to cool.

3. In another large bowl, combine the heavy cream & vanilla bean paste.

4. Use either an electric mixer or a hand whisk to whisk the cream mixture together until hard peaks form. (An electric mixer is much quicker than hand whisking).

5. Fold the whipped cream into the strawberry mixture & mix together gently until one color.

6. Cover with plastic wrap & place in the refrigerator for at least 2 hours.

7. Heat the chocolate in a microwave for 20-35 seconds at a time, each time remove and give a stir so the chocolate doesn’t burn. Continue this until the chocolate is fully melted.

8. Pour the heavy cream into a medium sixed bowl. Use either an electric mixer or a hand whisk to whisk the cream mixture together until hard peaks form. (An electric mixer is much quicker than hand whisking).

9. Gently fold the chocolate into the heavy cream, until one color. Set aside.

10. Once the mixture is ready place into either a trifle glass or individual cups. To make a parfait: layer chocolate ganache at the bottom, then sliced strawberries, finally the strawberry mousse. Garnish with additional strawberries and fresh mint.

Classic Chocolate Mousse

Compliments of Market District Chef Benjamin D’Amico

Serves: 4 to 6 Prep Time: 15 min

Ingredients:

2 ½ cups Milk Chocolate, shaved or finely shopped

1 ¾ cup Heavy Whipping Cream

¾ cup Liquid Egg Whites

1 tbsp Granulated Sugar

Directions:

1. Heat water in a pot, bring water to a simmer then place a heat-safe bowl over the simmering water.

2. Place chocolate shavings into the bowl over the double boiler. Stir chocolate until melted, then remove from stove & set aside.

3. In a large bowl, combine the heavy cream & vanilla bean paste.

4. Use either an electric mixer or a hand whisk to whisk the cream mixture together until hard peaks form. (An electric mixer is much quicker than hand whisking).

5. In another bowl whisk together the egg whites until a soft peak forms. Once the soft peak forms add in the granulated guar and continue to whisk until the egg mixture is thickened.

6. Fold the melted chocolate into the egg mixture & mix until the chocolate is well incorporated.

8. Cover with plastic wrap & store in the refrigerator for 2 hours to allow the mousse to sit.

9. Once the mixture is ready place into either a trifle glass or individual cups. To make a parfait: layer the chocolate mixture with additional whipped cream and crushed Oreo® or ground chocolate cookies.